What was the not-so-healthy yet highly coveted homemade treat from grandma that defined childhood in the 1970s? Hmyz, or crispy treats, are delicate and flaky cookies made from wheat flour, eggs, butter, milk (or sour cream), and sugar. According to the classic recipe, a pinch of salt is added to enhance the flavor, along with a splash of , , or vodka. You can prepare hmyz in two ways: using a stiff dough or a liquid batter.
Ingredients: wheat flour – 2 cups; eggs – 2; sour cream – 1 tablespoon; brandy or rum or grape vodka – 1 tablespoon; sugar – 1 teaspoon; vanilla sugar – 1 teaspoon; salt – 1/3 teaspoon; oil – for frying; powdered sugar – for dusting.
For those nostalgic for the traditional recipe, here’s how to make hmyz with a stiff dough.
Pour oil into a wide pot, ensuring the level is about 2-3 inches deep, as the cookies will be fried in hot oil. Prepare a slotted spoon to remove the fried hmyz from the oil, and have paper towels or napkins ready to place the cookies on.
Mix the listed ingredients to form a stiff dough and roll it out as thinly as possible (to about 1 mm). Cut the dough into strips that are 1.2 inches wide and 8 inches long. Make a 4-inch slit in the center of each strip and twist one end through the slit twice.
Fry the hmyz in the hot oil until golden brown (about one minute on each side). Use the slotted spoon to transfer the cookies to the paper towels to absorb excess oil. Once the homemade treats have cooled, dust them with powdered sugar and serve with milk or tea.
Life Hack
- The purpose of adding strong alcohol to the hmyz dough (as well as to donuts and chebureki) is to improve the dough’s quality. Just one tablespoon of vodka is enough: at high temperatures, the alcohol evaporates, allowing the dough to become airy and fluffy during frying.
- Store hmyz in a dry place, wrapped in a towel or placed in a cloth bag: this will protect the crispy cookies from condensation, preventing them from becoming soggy. The shelf life of hmyz is up to three days.
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